Food Safety Broadcasts
WSGW RADIO PRESENTATION
September 25, 2018 - Approved Food Sources
A first step in assuring a food establishment serves a safe food product is to ensure the food is received in good condition (not ADULTERATED) and from an APPROVED SOURCE. Purchasing from approved food sources is critical since numerous foodborne illness investigations have been traced back to food from unapproved sources.
The 2009 Michigan Modified Food Code has specific requirements associated with the condition, source, packaging, product identification, records and other specifications for purchasing and receiving food.
- All permitted food establishments must be able to demonstrate that their suppliers are approved and permitted through the appropriate enforcement agency, like the USDA or MDARD.
- Food from a private home is never allowed to be used and/or served in a permitted food establishment.
- There must be procedures in place to check-in deliveries to assure product safety and quality and, in the case of potentially hazardous foods (PHF), to ensure they have been transported and received at the proper temperature.
- Record keeping is an essential component of tracking approved food sources. The food establishment operator should maintain records of where food products were purchased, keep copies of invoices/bills of lading for tracking all purchases, and be able to provide source information during inspections.
On our website you can find 6 food safety videos that were created with a food safety grant from MDARD. Each video addresses a specific violation in the Food Code, with the first video focusing on food from approved sources. If you watch the video, please click on the link to take the evaluation survey.
September 11, 2018 - National School Lunch Program
August 28, 2018 - Smartphones and Hand Washing
July 24, 2018 - Home Canning Food Safety
July 10, 2018 - Food Safety Knowledge and Expectations of Inspections
June 26, 2018 - Food Safety at Fairs and Festivals
June 12, 2018 - Graduation Party Food Safety
May 22, 2018 - Reusable Grocery Bags
April 24, 2018 - To Glove or Not To Glove
March 27, 2018 - Food Safety for Handling Easter Eggs
March 13, 2018 - Spring Break: Tips for Dining Out
February 27, 2018 - Delivering Effective Food Safety Education
February 13, 2018 - Take Action to Prevent Salmonella Illness from Contact to Live Poultry
January 23, 2018 - Sally the Salad Robot
December 26, 2017 - Important Hepatitis A Information for Food Managers/Operators
December 12, 2017 - Employee Illness - Preventing Foodborne Illness
November 28, 2017 - Consumer Advisory - Undercooked Meats
November 14, 2017 - Let's Talk Turkey
October 24, 2017 - Apple Cider
September 26, 2017 - Sponges
September 12, 2017 - Food Safety During Emergencies
August 22, 2017 - Storing Onions and Cut Leafy Greens
August 8, 2017 - The 5 Second Rule and Double Dipping
July 25, 2017 - Cottage Food Law
July 11, 2017 - Fresh Produce Safety
June 27, 2017 - Dogs on Patios in Food Service Establishments
June 13, 2017 - Graduation Party Food Safety
May 23, 2017 - Date Marking
April 25, 2017 - Food Trucks
April 11, 2017 - Handling Easter Eggs
March 28, 2017 - Norovirus
March 14, 2017 - Corned Beef and Cabbage
February 14, 2017 - Oysters
January 24, 2017 - Arline Food Safety
December 27, 2016 - Food Service Inspections Online
December 13, 2016 - Holiday Parties
November 22, 2016 - Let's Talk Turkey
November 8, 2016 - Hunter Food Safety
October 11, 2016 - Fresh and Frozen Seafood
September 27, 2016 - Tailgating Food Safety
September 13, 2016 - Saginaw County Foodserve Enforcement Program
August 23, 2016 - Food Staff Qualifications and Training
July 29, 2016 - Food Safety at Fairs & Festivals
June 28, 2016 - Eat Safe Fish
June 14, 2016 - Cooking Outdoors and Grilling Food Safely
May 24, 2016 - Graduation Party Food Safety
May 10, 2016 - Raw Milk Food Safety Concerns